Sticky Baked Pork Chops & Potatoes
A rustic-style dish featuring pork chops smothered in a glossy, sweet-savory glaze, paired with golden roasted baby potatoes. The sauce, a balance of tangy and rich flavors, yields perfectly caramelized chops ideal for a comforting evening meal.
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Ingredients
- Rub
- 1 tbsp soy sauce
- 2 tsp apple cider vinegar
- 2 tbsp brown sugar
- 1 clove garlic finely minced
- 1 tbsp olive oil or vegetable/canola oil
- 1 tsp Worcestershire sauce
- 2 tbsp ketchup
- Chops
- 4 pork chops or cutlets approximately 200–250g / 7–8oz each, bone-in
- 800 g / 1.6 lb baby potatoes halved if large
- Salt and freshly ground black pepper to taste
- 1 tbsp olive oil
Instructions
- Set the oven to 220°C / 430°F (regular) or 200°C / 390°F (fan-forced). Lightly coat the baby potatoes in olive oil, season with salt and pepper, and distribute evenly on a baking tray. Roast for 15 minutes to start their cooking process.
- As the potatoes bake, combine all rub ingredients in a small bowl until smooth. Generously coat the pork chops on both sides with this mixture, reserving some for later use.
- After 15 minutes, remove the tray, stir the potatoes, and shift them toward the edges to make space. Lay the pork chops in the center. Return the tray to the oven and bake for 15 minutes.
- Once baked, switch the oven to broil/grill mode on high with the rack about 20cm / 8″ from the element. Flip the pork, apply the reserved rub including the edges, and broil for 7–10 minutes until a sticky, caramelized surface forms.
- Extract the tray, brush the pan juices over the chops for added richness and visual appeal, then return it under the broiler for a couple more minutes to intensify the color and glaze.
- Serve immediately, spooning over the pan juices and garnishing with chopped parsley if desired.